Green mint chutney is a classic, popular staple, omnipresent next to snacks, particularly in the summer months. This recipe is a very simple free-form variation of the classic recipe. This recipes is exceptionally low in calories but full of flavour.
Servings: 2 cups
Calories: 87kcal
Gluten-free, Vegan, Vegetarian
Condiment, sauce
This Classic Green Mint Chutney is a simple herbal sauce that brights all your favourite things.
Today I have something exciting to share. A new recipe from Spices & Seasons: Simple, Sustainable Indian Flavors. a new cookbook by Rinku Bhattacharya ( a link to her blog).
I am so excited to get my hands on this one. I love the warm and exciting spices in Indian food. I'm expecting the book to arrive in the mail any day now and I keep running to mailbox to check.
Something else exciting - I have permission to share two recipes with you from the book! Today I have this classic chutney recipe. You might also like this Zucchini flatbread recipe, it's so good and also from this book.
What is chutney?
I've come to realize that chutney is one of those recipes you just need to have in your back pocket. Really - you need to have a batch tucked in a mason jar in the fridge at all times. It's simple, it's fresh and it's so versatile.
Consider this classic chutney a sauce or a dressing or a dip for just about anything.
How to use classic chutney
- Slathered it on Portobello mushroom burgers
- As a dip for freshly cut veggies or pita bread
- To dress otherwise plain cooked veggies - think new potatoes like below, but also try steam carrots or cauliflower or sweet corn
- Spread it on a toasted ciabatta bun with some fresh tomatoes and spinach for a fresh herby sandwich
I just love the intensity of the fresh herb flavour. It's spicy but cool at the same time.
And before you pass over this recipe and conclude that chutney is only for Indian-inspired dishes and curries, I want you to know that I will be making this all summer. Fresh-grilled veggies, sweet corn (I can't wait), anything off the BBQ, warm and crispy Naan.. or like here, just tossed on some boiled potatoes.
While I am providing you with a classic recipe below, this really is a basic formula and you can customize the chutney to fit your tastes, how you want to serve it and the ingredients you have on hand.
Variations - it's not just mint
This past weekend I made a batch - and apparently, there was an intermittent but severe fresh mint shortage - and I could not find fresh mint anywhere. So instead of mint, I subbed in parsley. And it was fabulous. Which is my point. This is a method. Something you need to know how to do. Similar to making pesto, but fresher, lighter, simpler. A fresh green chutney is just something you need to know how to make.
A batch makes about 2 cups and will keep for several days in the refrigerator.
New Potatoes Tossed with Classic Chutney
For the potatoes:
- 2 lbs small white or red potatoes
- ¼ cup prepared chutney (see recipe below)
- 1-2 tablespoons olive oil
- juice of half a lime
- salt and pepper to taste
Method:
- Cover the potatoes in cool water, generously salt the water and bring to a boil over medium-high heat. Once boiling reduce heat to a rough simmer and cook until potatoes are fork-tender. How long will depend on the size of the potatoes. I like to leave the potatoes whole while they boil, I find that the skins stay intact this way. If the potatoes are cut into bite-sized pieces before boiling the skins will curl and cause the potatoes to get mushy. So I cut them after they have cooked. If you are using small potatoes it doesn't take that much longer to boil whole ones compared to bite-sized pieces.
- Drain the potatoes in a colander and allow to dry a bit. Cut any potatoes that are too big. Toss in a large bowl and squeeze fresh lime juice over the potatoes with a generous pinch of salt. Toss well. Add the chutney and some olive oil to keep the potatoes shiny and moist. Taste for salt and add black pepper if desired. Serve hot or room temperature.
Here is the chutney recipe as it appears in Spices and Seasons:
Classic Green Mint Chutney
Green mint chutney is a classic, popular staple, omnipresent next to snacks, particularly in the summer months. This recipe is a very simple free-form variation of the classic recipe. This recipes is exceptionally low in calories but full of flavour.
Servings: 2 cups
Calories: 87kcal
Ingredients
- 1 bunch cilantro leaves about 3 cups of leaves; tender stems can also be used in this recipe
- 2 bunches mint leaves about 1.5 cups
- 2 green Serrano chilies
- 1 teaspoon cumin powder
- 1 ?2 teaspoon salt or to taste
- 1 teaspoon black salt
- 1 teaspoon sugar
- 2 teaspoons oil such as mustard or canola
- 2 tablespoons fresh lime juice
Instructions
- Place the cilantro, mint, green Serrano chilies, cumin powder, salt, black salt, sugar, oil, and lime juice in the bowl of a blender.
- Grind mixture until smooth. This chutney will keep for 3 to 4 days in the refrigerator, but the color will darken due to the lime.
Notes
Reprinted with permission from Spices and Seasons by Rinku Bhattacharya
Nutritional information is for 1 cup of chutney and does not include items you may serve with the chutney (like the potatoes included in the photos).
Use this chutney on top of any fresh or lightly cooked vegetables. Lovely tossed with lightly boiled new potatoes, carrots or cauliflower.
You can mix and match other herbs as desired. This chutney can be used as a condiment or sandwich spread or can be added to sauces.
Calories: 87kcal (4%) Carbohydrates: 11g (4%) Protein: 2g (4%) Fat: 5g (8%) Saturated Fat: 1g (6%) Trans Fat: 1g Sodium: 1771mg (77%) Potassium: 397mg (11%) Fiber: 4g (17%) Sugar: 3g (3%) Vitamin A: 3148IU (63%) Vitamin C: 25mg (30%) Calcium: 125mg (13%) Iron: 4mg (22%)
Tried this recipe?Mention @infinebalance or tag #infinebalance!
Tiffany says
Do you think I could freeze this?
Trish @infinebalance says
I'm not sure. I haven't tried. I would be afraid that it would lose some of the bright colour and flavour with freezing.